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The 1918 Fanny Farmer Cookbook
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2
Fried Eggplant II
Pare an egg plant, cut in one−fourth inch slices, and soak over night in cold salted water.
Drain,
let stand in cold water one−half hour, drain again, and dry between towels. Sprinkle with salt
and pepper, dip in batter, or dip in flour, egg, and crumbs, and fry in deep fat.
7
a
3
Stuffed Eggplant
Cook eggplant fifteen minutes in boiling salted water to cover. Cut a slice from top, and with
spoon remove pulp, taking care not to work too closely to skin. Chop pulp, and add one cup
soft stale bread crumbs. Melt two tablespoons butter, add one−half tablespoon finely chopped
onion, and cook five minutes, or try out three slices of bacon, using bacon fat in place of
butter.
Add to chopped pulp and bread, season with salt and pepper. Add to chopped pulp and
bread, season with salt and pepper, and if necessary moisten with a little stock or water; cook
five minutes, cool slightly, and add one beaten egg. Refill eggplant, cover with buttered bread
crumbs, and bake twenty minutes in a hot oven.
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4
Scalloped Eggplant
Pare an eggplant and cut in two−thirds inch cubes, Cook in a small quantity of boiling water
until
soft, then drain. Cook two tablespoons butter with one−half onion, finely chopped, until
yellow,
add three−fourths tablespoon finely chopped parsley and eggplant. Turn into a buttered
baking−dish. Cover with buttered crumbs and bake until crumbs are brown.
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5
Greens
Hothouse beet greens and dandelions appear in market the first of March, when they
command
a high price. Those grown out of doors are in season from middle of May to first of July.
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6
Boiled Beet Greens
Wash thoroughly and scrape roots, cutting off ends. Drain, and cook one hour or until tender
in
a small quantity boiling salted water. Season with butter, salt, and pepper, Serve with vinegar.
Chapter XIX − VEGETABLES
342
Page
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